P. 3 1.2. Greek Salad………………………….…P

Contain: 1. First Dishes and Salads 1.1. Aubergines-Salad………………………p. 3 1.2. Greek Salad………………………….…p. 4 1.3. Tsatziki………………………………... p. 5 1.4. Taramosalata…………………………..p. 6 2. Main dishes 2.1. Sarmades………………….……..…….p. 8 2.2. Mousakas…….......………….......…......p. 9 2.3. Mpakaliaros………….....…….............p. 10 2.4. Octapus………….....…………....…….p. 11 2.5. Soutzoukakia.........................................p. 12 2.6. Pastizio...................................................p. 13 2.7. Mpriam..................................................p. 15 2.8. Spinach Pie............................................p. 16 2.9. Cheese Pie..............................................p. 17 3. Dessert 3.1. Ravani...........................................................p. 19 3.2. Melomakarona.............................................p. 20 3.3 Galaktompouriko..........................................p. 21 3.4 Kourambiedes...............................................p. 23 3.5 Milk Pie..........................................................p. 24 1 1. First Dishes and Salads 2 1.1 Aubergines-Salad Ingredients • 5-6 aubergines • 2-3 garlic cloves • basil (be generous) • 1/2tsp black pepper • 1/2tsp (level) salt • 1tsp oil • 2tsp vinegar, preferrably balsamic Methods/steps 1. Wash and dry the aubergines well. Remove the stalk carefully, to avoid wasting any of the flesh. Line a baking sheet with greaseproof paper and arrange the aubergines on it without adding any oil or fat. Place the tray in a preheated oven, 200 degrees, for approximately 45 minutes. 2. When they come out of the oven, and as they are still hot, use a knife and fork to slice them open. Discard as many of the seeds as you can (as they may cause indigestion), and scrape and collect the flesh off the skins well. 3. Pass the collected flesh of the augergines through a sieve, and press as much of the juices out as you can. Transfer the aubergine flesh into a food processor, add the rest of the ingredients and process till smooth. And you are done!! (it is not neccesary to use a food processor, as the ingredients can be mashed together using a fork or spoon). 3 1.2 Greek Salad Ingredients • 6 firm ripe tomatoes, coarsely chopped • 3 Lebanese cucumbers, coarsely chopped • 1 red onion, sliced into rings • 1 red capsicum, halved, deseeded, coarsely chopped • 200g marinated Greek olives • 220g marinated feta, coarsely chopped • 1 tsp dried Greek oregano • 1 tsp salt • 125ml (1/2 cup) olive oil • 60ml (1/4 cup) white vinegar Method/steps 1. Combine tomato, cucumber, onion, capsicum, olives and feta in a salad bowl. Sprinkle with oregano and salt. 2. Whisk together the oil and vinegar in a jug. Drizzle the salad with dressing and toss to combine. Serve immediately. Notes • Make this recipe just before serving. Dried Greek oregano is available from delicatessens. If it' s unavailable, you can use regular dried oregano instead . 4 1.3 Tzatziki Ingredients 1/2 kilo thick greek yoghurt 3-4 large cloves of garlic 1 level tsp salt 1 tbs vinegar 1 large cucumber 3/4 cup olive oil Methods/steps 1. Peel the cloves of garlic, cut them in half, and remove the green sprout that you will find in the heart of the cloves. 2. Mash the cloves and place the pulp in a mortar. 3. Add the salt and mash with the pestle until you get a nice paste. 4. DO NOT peel the cucumber. Cut lengthwise in half, and then each half again lengthwise. 5. Using a spoon, scrape off the seeds of each quarter. You will be left with 4 "boats". Grate them, let them strain, and squeeze any excess juice out. 6. Combine the yoghurt and strained cucumber in a large bowl, mix well. 7. Add the rest of the ingredients, and stir well. The tzatziki is ready! Taste and add more salt if necessary. Additional Tips The cucumber's secret: we do not peel it because all the vitamins are in the peel. It also gives a nice color to our tzatziki. We remove the seeds and grate just the flesh with the peel. In this way we make sure that the tzatziki will not be too watery. The garlic's secret: Remove the green sprout to avoid bad breath. Mash finely, rather than grate, the garlic cloves so that you get a better distribution of flavour in every spoonful of tzatziki. 5 1.4 Taramosalata There are two essential things to a great taramosalata : A good fish roe and frequent tasting while making it! Ingredients • 200 gr fish roe • 350 gr white bread • 1 grated onion • 2 lemons • olive oil • pepper Methods/steps 1. Remove the crust of the bread and soak in water. Once done, squeeze out the water as much as possible. 2. In a blender, place the roe and the onion, the pepper, and the soaked bread. Blend well. 3. While the blender is running, add the lemon juice and then the olive oil, poured in a slow stream. 4. Taste the mixture and if necessary add more bread, olive oil, pepper or lemon to personal taste/preference. 6 2. Main Dishes 7 2.1 Sarmades Ingredients • 1 medium cabbage ● olive oil • 500g beef/pork mince (or mixed) ● salt • 200ml risotto or pudding rice ● 2 eggs • 2 spring onions, chopped ● pepper • 1 onion, chopped ● 1 lemon • parsley, finely chopped ● dill, finely chopped • 1tbsp corn flour (optional) Methods/steps 1. Put the cabbage in a pot with about 2/3 water full, boil in medium fire until the leaves are tender and begin to open. 2. Combine the mince, onion, rice, parsley and dill in a large bowl. Add a splash of olive oil and taste with salt and pepper. 3. Lay a cabbage leaf on the work surface in front of you. Place about a tbsp of the mince mixture at the base of the leaf. Wrap once and then fold inwards the sides towards the centre to form a small parcel. Proceed to roll up your cabbage roll. 4. In a big pot arrange a couple of cabbage leaves to cover the base of the pot. Then place on top all your cabbage rolls arranged in a circular pattern. If necessary, start a new layer. Pour a little water over your rolls, a splash of oil, and season to taste with salt and pepper. If an ordinary pot is used, cover your rolls with an upturned dinner plate, to help them retain their shape while cooking. 5. When the cabbage rolls are cooked, prepare the egg-lemon sauce by whisking 2 eggs together with the juice of 1 lemon. If you prefer a thicker sauce, whisk in the mixture the tbsp of corn flour. 6. While whisking the egg-lemon mixture, add a few spoonfuls of the liquid in the pot containing the cabbage rolls. This will prevent the eggs from coagulating. Pour this mixture over the rolls. Grab the pot by its handles and shake it gently to ensure that the sauce permeates through the rolls. 8 2.2 Mousakas Ingredients • 1kg eggplants • 1kg potatoes • 125g kefalotyri cheese, grated (or any hard type of cheese, like parmesan) • salt, pepper, sugar • 1/2 bunch parsley, finely chopped Meat filling • 1kg ground beef • 350g chopped peeled tomatoes • 1-2 tbl tomato paste • 125ml white wine (retsina if available) • 2 onions, finely chopped • 75ml olive oil • 1 beef stock cube • 4 egg whites • 1 pinch each cayenne pepper, black pepper, salt • 2-4 cloves of garlic • herbs: 1 tbl parsley, 1 tbl mint, all chopped finely • spices:2 pinches origanum, 1 pinch each of ground cloves, ground cinnamon, ground coriander, and 1/2 of a bay leaf. • 4 cups of bechamel sauce (with the 4 egg yolks) 9 2.3 Mpakaliaros Ingredients • Salted, dried cod-fish ● salt • 1 tin of beer ● 2 tbl oil • all purpose flour ● 1 tsp vinegar • 2 medium garlic cloves ● salt and white pepper • 2 day-old slices of bread ● parsley (optional) • 1 handful of walnuts Methods/steps 1. Remove the skin on the cod-fish. Let the dried fish soak in water for 24 to 36 hours. Make sure to change the water 3-4 times during the soaking period, to ensure the fish retains all its flavour. 2. Prepare the batter: in a bowl stir enough flour into the beer, till you achieve a batter thick enough to coat the fish. If necessary, season. 3. Bring a large quantity of oil to heat in a non-stick frying pan. When oil is hot, slip the coated fish in. Take care, it will spatter, so take the necessary precautions, and make sure children are not standing too close! 4. It is preferrable to prepare the garlic sauce from the previous day, to allow the flavours to develop. Store, well covered, in the fridge. 5. For the garlic sauce: in a food processor place the bread, garlic, salt, vinegar, nuts and start processing. While the machine is on, pour the oil in a steady, slow stream onto the rest of the ingredients. Once the ingredients are emulsified, taste, and season as preferred. 6. I haven't given exact amounts of the ingredients. I have noted the ingredients used, and each time I prepare it, I taste and adjust according to our personal preferrence. 10 2.4 Octapus Ingredients • 1 medium octopus • vinegar • 2 bay leaves • oil • origanum Methods/steps 1. Clean the octopus. (Remove the beak and the eyes.) 2. Wash well and place in a pot. Do NOT add water. 3. Add enough vinegar and the bay leaves. 4. Let cook over medium heat till tender. 5. Cut into small pieces, and serve drizzled with oil and sprinkled with origanum. Additional Tips The success of the recipe depends on the fact that we do not allow the pot to dry out. We remove it from the heat when a thick sauce has formed.

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